Ericphotoart
Senior Member
I’m still confused about the whole process. I started my apple wine February 9. SG was 1.092. April 18 gravity was 0.090 and was racked with very little lees to airlocked carboys. The carboys are at a relatively constant temperature of about 60°F but still release air every few minutes. Is it an MLF ?
BTW it is an apple wine but I also added 1 lb of raspberries and 2 lbs of strawberries to enhance the color which worked pretty well. Wine is not completely clear yet. I added a double dose of pectic enzyme and it starts to work.
BTW it is an apple wine but I also added 1 lb of raspberries and 2 lbs of strawberries to enhance the color which worked pretty well. Wine is not completely clear yet. I added a double dose of pectic enzyme and it starts to work.